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From Beirut to Damascus, on a long table
Our chef grew up in a kitchen in Beirut and his mother still vets the hummus recipe. We grind our own za'atar, bake the flatbreads on a saj over open flame and char the lamb on charcoal — never gas. Most of the menu is mezze, designed to land on the table all at once and stay there.
We seat seventy in a long room with a tiled floor and pomegranate trees in pots. Bookings are recommended for Friday and Saturday nights, and we keep the bar tables open for walk-ins who fancy a couple of mezze and a glass of arak before heading on.
Opening Hours
Mezze, grills, the long lunch
Our current menu — discover it on-site or reserve in advance.
Hummus, baba ganoush, muhammara, labneh and tabbouleh, served with warm saj flatbread fresh from the open flame.
Kibbeh, batata harra, halloumi, sambousek and stuffed vine leaves, finished with a squeeze of lemon at the table.
Lamb chops, shish taouk, kafta and lamb kebab over charcoal, with rice, garlic toum and a pile of warm bread.
Six-course tasting of cold and hot mezze, grilled vegetables and dessert — entirely vegetarian and most dishes vegan.
Long Sunday spread of mezze, charcoal grill platter and a baklava and Lebanese coffee to finish.
Private back room for parties of fifteen to thirty with a set menu, dedicated waiter and arak on the house.
« Bread breaks, grill smokes, the long lunch begins. »
Our Work
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